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General Description:
Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking.
Used in : Coriander is commonly used in Middle Eastern, Mediterranean, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.
Spice Description:
Coriander is the seed of a small plant. The seeds are almost spherical, one end being slightly pointed, the other slightly flattened. There are many longitudinal ridges. and the colour, when dried, is usually brown, but may be green or off white.
The seed is generally sold dried and in this state is apt to split into halves to reveal two partially hollow hemispheres and occasionally some internal powdery matter.
Coriander is available both whole and ground. The fresh leaves of the plant are called cilantro and are used as an herb.
Medicinal Uses:
Coriander can assist with clearing the body of lead, aluminium and mercury.
History:
Coriander fruits are a common spice in many countries of Europe, Northern Africa, West, Central and South Asia. In the Mediterranean region, coriander cultivation dates back to ancient Egypt; coriander is also mentioned in the Bible, where it is compared to manna . In Europe, coriander is known since the Middle Ages .
Importance:
Coriander is an essential part of curry powder and Indian masalas as well in Northern India (garam masala) as in the South (sambaar podi); furthermore, Ethiopian berbere, which much resembles Indian spice mixtures, contains coriander fruits . Roasting or frying, much practiced in India and Sri Lanka, enhances the flavour.
Flavour: The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel.
Coriander leaves:
Coriander leaves (also called coriander green) are popular over the most part of Asia. Used in China and India regionally , they are indispensable in Thailand.
Coriander seed and leaf was very widely used in cuisine, due to its ability to make spoiled meats palatable by "masking" rotten flavours. Even today, coriander seed is an important ingredient in many sausage products.
Perservation:
If the spice is bought whole in a non-dried form, it can be dried in the sun. Most commonly, it is bought as whole dried seeds. Store coriander seed in a tightly sealed container away from sunlight and heat. For maximum flavour use within 6 months and keep for no more than 1 year. It can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage .
The fresh coriander herb is best stored in the refrigerator in airtight containers, after chopping off the roots. The leaves do not keep well and should be eaten quickly, as they lose their aroma when dried or frozen.
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